Technical Stages :

• Slice the carrot, turnip, courgette/zucchini, red and green peppers in thin brunoise.
• Blanch for a few minutes in boiling salted water and sauté them quickly in olive oil along with chopped garlic.
• Fry the sea bass cut into a steak on very high heat for a few minutes in a non-stick frying pan with olive oil.
• Dress on plate by placing a thin coat of olive jam on the bottom, followed by steamed vegetables and the fish steak on top.
• Deglaze the still warm frying pan where the fish has been cooked with pure pastis.
• Flambé and coat your fish with this quick sauce. You may also add a few fennel seeds.